What is the kitchen manager doing?

The

kitchen manager usually has a number of duties, all of which are involved in the right operation and organization of the restaurant kitchen. Kitchen managers are usually responsible for ensuring proper cooking and food readiness, that sanitation standards are met in accordance with restaurant and legal requirements and for maintaining a safe workplace for kitchen staff. The kitchen manager is also expected to supervise the inventory in the kitchen and provide management and management for kitchen staff. The manager can be a chef, or may be a executive with managerial experience and some knowledge of food preparation. One of the most important duties that the kitchen manager has is the supervision of food prepared in the kitchen. The food is cooked, baked or prepared RAW must meet the legal requirements for health and safety standards, and the manager ensures that these standards are met.

Most restaurants and other food industries have established recipes and meals, and kitchen manager usually supervises food preparation to ensure that these recipes are properly maintained. The kitchen itself must also be maintained sanitary and clean and the kitchen manager is usually responsible for ensuring the cleaning of the kitchen during operation and at the end of the working day. This includes cleaning areas where food is cooked and prepared, garbage removal and ensuring overall cleanliness in the kitchen. The manager will also usually have to ensure that the floors are swept and maintained clear to ensure a safe workplace for kitchen staff.

The kitchen inventory is usually also regulated by the kitchen manager. This includes reserves for food for food are accurate and order more ingredients and stocks if necessary. Without a proper inventory, the catering service can potentially stop, or customers can be dissatisfied with a lack of certain meals.

is also usually expected to beThe kitchen manager will act as a leader in the kitchen and correctly manage kitchen staff. This may include conflict solutions among co -workers, planning when different employees work and solve any problems with an offense of employees in the kitchen. The manager will also usually have to lead an example and can be expected to help with food preparation or service if necessary.